Make it an extra-special Sunday lunch with three-rice chicken stuffing and three delightful salads.
Serves 6 to 8 Prep Time 15 minutes Cook Time 20 minutes Oven Time 30 to 40 minutes
For the rub
3 to 4 pieces Cornish hen, rinsed well and cooled
salt and freshly ground pepper
For the Triple Rice Stuffing
1/2 cup butter
2 tablespoons minced garlic
1 piece onion, chopped
250 grams button mushrooms, sliced
1/2 cup wild rice
1/2 cup regular rice
1/2 cup brown rice
1/3 cup chopped celery
4 to 5 cups chicken stock
1/2 teaspoon freshly ground pepper
1 teaspoon salt
1/4 cup chopped parsley
1/3 cup chopped walnuts
1/2 teaspoon sage
1 teaspoon marjoram
1 Prepare the rub : Mix all the seasoning ingredients together in a small bowl and rub inside the cavity and skin of the Cornish hen. Set aside in the chiller.
2 Melt butter over medium heat. Add garlic, onions, and button mushrooms. Cook well.
3 Add in the three types of rice, celery, and chicken stock. Season with salt and ground pepper. When slightly cooked, add in parsley, walnuts, and dried herbs. Simmer, then taste and adjust seasoning.
4 When cooked, cool well before stuffing the chicken cavity. Reserve some to be placed outside the Cornish hen.
5 When the stuffing cools, put inside the cavity then truss the bird. Place the hens on a pan, breast side up. Top with small chunks of butter and bake in a 375°F oven for 30 to 40 minutes.
6 Reserve drippings to use as sauce.
Photography by Miguel Nacianceno | Recipe & Food Styling by Jun Jun De Guzman | Prop Styling by Sharlene Tan
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!